VIÑA SASTRE Viña Sastre is a family-run winery located in the heart of the Ribera del PAGO DE SANTA CRUZ Duero D.O. in the town of La Horra. It boasts some of the oldest vineyards in the Ribera del Duero region. The winery of the brothers Pedro and Jesus Sastre suffered an unexpected and tragic blow in December 2002 with the sudden death of Pedro, but thankfully Jesus decided to keep the winery going. Varietal/Blend: 100% Tempranillo Farming: practicing organic without mineral fertilizers, herbicides Although Jesus Sastre was more in the background as the vineyard or insecticides manager, his philosophies and winemaking talents have been a driving Altitude / Exposure: 900m / multiple force of the winery. Committed to organic farming and biodynamic Soil: clay and chalk agriculture principles, the level of his expertise is unquestioned. The two Ave Year Vines Planted: 1950 and earlier brothers inherited, from their father and grandfather, prime vineyard sites Harvest Technique: by hand in the Burgos area of Ribera del Duero. Jesus has always respected the Aging: 14 months in American oak / 40% new site and history of the vineyards his family has farmed. Alcohol: 14.5% He is continually reading about new viticultural techniques at the same Yeast: indigenous time recovering old traditional farming methods of the past. All the wines Fined: no, stabilized using the winter’s chill are made in the most natural manner. They are never fined or filtered. Filtered: no Fermentation occurs through the use of indigenous yeast. The wines are cold stabilized naturally by moving the wine from the barrel room to Viña Sastre’s premier vineyard is the Pago de Santa Cruz. This separate tanks in a part of the winery whose temperature is naturally vineyard, at 900 meters elevation, is the source of one of the winery’s regulated by the outdoor temperatures. This is all a part of the vision that single vineyard wines: Pago de Santa Cruz. Yields here are around Jesus and Pedro shared for making wine in the most natural way 25 to 30 hectoliters per hectare, after fermentation the wine is aged in possible. new American oak for 18 months and then bottled unfiltered. The Pago de Santa Cruz has complex aromas of truffles, earth, and The winery has also hired Eugenio Bayon as export manager. Eugenio spices. On the palate, the wine shows flavors of black fruits, more has been a long time friend of the Sastre family. A native of the area spices, and tar that finishes long and rich. with over 10 years’ experience Country: Spain Region: Ribera del Duero Sub Region: Roa de Duero Vineyard: La Horra/Santa Cruz 900m www.tedwardwines.com 212-233-1504 .